Red Chile Beef Filling for Tamales | Oregonian Recipes

Ingredients

• 3 ounces dried New Mexican chiles (about 15), stems and seeds discarded
• 4 cups boiling water
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano (preferably Mexican oregano)
• 1 14.5-ounce can tomato sauce
• 4 cloves garlic, peeled
• 2 pounds beef chuck roast, fat trimmed and discarded
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon plus 2 teaspoons vegetable oil (divided)
• 1 onion, thinly sliced
• 1 cup chicken or beef broth, plus additional if necessary
• 1 large bay leaf
• 1 cinnamon stick
• 1 2.25-ounce can sliced black olives, drained